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A recipe from Helve Fung The Lakeside Café & Cellar Door

  • 1 loaf of day old white bread
  • 3-4 cups stoned and sliced very ripe cherries
  • ½ cup Borrodell Cherry Liqueur or similar berry liqueur
  • 1 cup thickened cream whipped
  • ¼ cup castor sugar

Butter and sugar coat 2 litre bowl or individual serving dishes. Remove crusts from bread, slice thinly and line bowl. Brush inside generously with Cherry Liqueur but don’t let bread get soggy.
Beat sugar and cream until thick and mix in cherries. Fill bottom of bowl with some cherry mixture and cover with slices of bread brushed with Liqueur. Alternate until mixture is used ending with a bread layer. Cover and refrigerate for at least 4 hours.

To serve, dip bowl in warm water and invert onto serving platter. Serve with vanilla bean icecream and a glass of Borrodell Cherry Liqueur.